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Another juicy brisket question (slap me)

Read this in the archives, looking for more info on getting the brisket done right. Essentially the OP pulled his brisket just after the temp rose out of the plateau. Around 165 degrees. I am going to follow MollySharks advice with my cook, and not use the platesetter, but was wondering if you brisket pros agree with pulling at 165ish ? Won't be cooking until tonight or even tomorrow night, but will post pics and results. Thanks, Roger[p]http://www.biggreenegg.com/archives/2002/messages/36325.htm

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Comments

City Slicker,
i think letting his dome temps drop during the middle of the cook helped him more than the final temps. i let them cook till they pass the fork test. make sure to rest it for a while in the cooler afterwards, 3 or 4 hours in the cooler seems to mellow them, then take the drippings from the foil and add to a watered down sauce, brisket dries fast after cutting so the watery sauce helps, seems to be best right at cutting. mine are done around 190, but some a little less, some a little more.

City Slicker,[p]I did one yesterday without the platesetter. I did however use Tom's XL setup with a drip pan and liquid in the pan, which in essence provided a minimal element of indirect cooking. I tested at 165 but did not feel it passed the fork tender test so proceeded to cook to 190 at which time I foiled and rested for 45 minutes. It was very good.

fishlessman,
Will have to try saucing them, never did that the first two times. Will stick a fork in them when I get up in the morning, to see if they are done, and disregard the temp if its between 165 and 190. Hmmm, wonder if I can stick a long fork down through the daisy wheel hole.